Quick Farro with Brussels and White Beans

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Quick farro with Brussels sprouts and white beans- Nutty farro tossed with crispy roasted Brussels, smoky white beans and the most delicious red wine vinegar dressing. This quick and easy farro recipe is perfect for a holiday side dish or just an easy vegetarian meal.

This farro recipe is one of my favorite vegetarian recipes to whip up when I’m short on time. It’s easily adaptable to suit whatever ingredients you already have at home and comes together with very little prep. Farro can also be an impressive dish; so, if you’re looking for a recipe to impress but not take a ton of effort, this is it!

You may be wondering “what is farro exactly?”

Farro is an ancient whole grain from hulled wheat. It has a deliciously nutty flavor and the grain itself doesn’t get overly soft. Making it have a perfectly chewy al dente texture. Farro is also a great source of fiber and great for anyone looking for plant based protein options.

Chances are, if you clicked on this recipe, you are looking for something delicious to do with the farro you have on hand.

So, let’s get into it!

Disclaimer: Some links in this post are Amazon Affiliate links. This means if you purchase something through my link, I may earn a small commission- at no extra cost to you!

How to make quick farro with Brussels and white beans

Gather your ingredients

Farro- You can typically find farro at most grocery stores. I get mine from Trader Joe’s or Whole Foods, but it is also available on Amazon here.

Brussel sprouts- Fresh works best here since we will be roasting the veggies.

White beans- My favorite beans to use in this dish are cannellini beans. If you prefer, chick peas would be a great substitute.

Salt + Pepper

Smoked paprika- The smoked paprika gives this recipe a great depth of flavor.

Feta cheese

Pistachios- If you’re not a fan of pistachios, swap them for roasted chopped pecans.

Fresh dill

For the vinaigrette

Red wine vinegar

Olive oil

Lemon juice

Grainy mustard- I prefer grainy but Dijon mustard will work also.

Honey

Salt

Garlic Powder

Start by cooking the farro according to the package instructions and season with salt.

While the farro is cooking, trim and halve the Brussels sprouts and toss them on to a sheet pan with olive oil and salt. Roast the Brussels until crispy and tender.

If oven space allows, roast the white beans on a separate sheet pan at the same time as the Brussels sprouts. Drain and rinse the beans and pat them dry with a paper towel. Toss the beans with a drizzle of olive oil, salt and pepper, smoked paprika and garlic powder.

While the main ingredients are cooking, it’s time to make the vinaigrette*. Add red wine vinegar, olive oil, lemon juice, mustard, honey , salt and garlic powder to a small bowl. Whisk until everything is fully combined.

When ready to serve the farro, pour the warm farro into a serving bowl and toss it together with the red wine vinaigrette. Then, add the roasted brussel sprouts and white beans and gently toss. Serve with crumbled feta cheese, chopped pistachios and lots of fresh dill.

For a holiday twist, add in chopped dried cranberries when serving.

*The vinaigrette will keep in the fridge for up to 7 days. If you need to make the dressing ahead of time, give it a good whisk to recombine the oil and vinegar before adding it to the farro.

Looking for more?

Roasted Brussels Sprouts with Hot Pepper Jelly

Harvest Bowl

Easy Olive Cheese Bread

Before you go, if you make this quick farro with Brussels and white beans, rate and/or comment down below. I’d love to hear what you think!

White bowl with quick farro, Brussels sprouts and white beans with gold fork

Quick Farro with Brussels and White Beans

Cara Williams
Farro topped with roasted Brussels sprouts, white beans and feta and tossed with a red wine vinaigrette.
Print Recipe Pin Recipe
Course Dinner, Lunch, Main Course, Side Dish
Cuisine American, Mediterranean

Ingredients
  

  • 1.5 cups farro
  • 1 pound fresh Brussels sprouts
  • 1 can white beans (cannellini or chick peas)
  • 1/3 cup chopped pistachios for serving
  • crumbled feta cheese for serving
  • handful of fresh dill, chopped for serving
  • salt
  • pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • olive oil for roasting

Red Wine Vinaigrette

  • 3 TBSP red wine vinegar
  • 1/3 cup olive oil
  • 1 TBSP lemon juice
  • 2 TBSP grainy mustard
  • 1.5 TBSP honey
  • 1/2 tsp salt
  • 1/4 tsp garlic powder

Instructions
 

  • Start by cooking the farro according to the package instructions. Add 1.5 tsp of salt to the cooking liquid for flavor.
  • Preheat the oven to 425.
  • For the Brussels sprouts, trim the bottoms and cut them half if needed. Toss the Brussels onto a sheet pan and drizzle with olive oil and 1/4 tsp of salt.
    Roast at 425 for 15-20 minutes until crispy on the outside and tender on the inside.
  • For the white beans, drain and rinse the beans and pat dry with a paper towel. Add the beans to separate sheet pan and toss with a drizzle of olive oil, 1/4 tsp of smoked paprika,1/4 tsp garlic powder, 1/2 tsp of salt and fresh cracked pepper.
    Roast at 425 for 12-15 minutes until the beans have a lightly golden brown color.
  • Meanwhile, make the red wine vinaigrette.
  • Once the farro is finished cooking, transfer it into a serving bowl and allow it to cool slightly for 5-10 minutes. Then toss the farro with the red wine vinaigrette until it is fully coated.
  • When ready to serve, add the roasted Brussels spouts and cannellini beans to the serving bowl and gently toss.
    Top the farro mixture with crumbled feta cheese, the chopped pistachios and lots of chopped fresh dill.

Red Wine Vinaigrette

  • Into a small mixing bowl, add all of the ingredients from above and whisk until fully combined. Set aside until ready to use.
Keyword Christmas, Easy Recipes, Easy Side Dish, Vegetarian, Winter Recipes

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